Instructions

Preheat oven to 350 degrees

Cream together butter and both types of sugar in a stand mixer. Once it is light and fluffy add in the eggs one at a time. Then mix in the vanilla extract. Add in cocoa powder, baking soda and salt, mix until well combined. Mix in the flour and mix until smooth. (Some lumps are ok, they will bake out.)

Using a cookie scoop, drop by tablespoons on parchment lined baking sheets. Half the dough balls and place ½ piece of the Andes peppermint crunch in the middle of all your dough balls. Then wrap your dough around the mint (make sure the chocolate dough covers the mint completely). Then, using the bottom of a glass, gently flatten each cookie. Bake for 11-13 minutes. Take out of oven and let cool for a minute. Sprinkle cookies with the chopped candy cane kisses and let cool on wire cooling racks.